Creamy & Delicious Cauliflower Soup | Low-Carb Comfort Food

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess

In a dutch oven, combine the frozen cauliflower rice and fresh cauliflower broken into florets, shredded carrots, and chopped celery.

Add 2 and 1/2 cups of water and one or two packets of bouillon; stir and bring to a boil.

Reduce the heat, cover, and simmer for about 12 to 15 minutes or until vegetables are tender.

In a separate saucepan, melt 3 tablespoons of butter.

Stir in 3 tablespoons of all-purpose flour, 3/4 teaspoon of salt, and 1 teaspoon of pepper; stir until smooth.

Gradually add in 2 cups of 2% milk; bring to a boil over medium heat and cook for about 2 minutes or until thickened.

Reduce the heat and stir in 1 cup of shredded cheddar cheese until melted.

Add the cheese mixture to the cauliflower mixture; stir to combine.

Turn off the heat and cover the soup until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens